Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/142—Amino acids; Derivatives thereof
  • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
  • A23K50/42—Dry feed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K50/00—Feeding-stuffs specially adapted for particular animals
  • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
  • A23K50/48—Moist feed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
  • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids

Definitions

• the presently disclosed subject matter relates to flavor compositions that include at least one peptide that interacts with a calcium-sensing receptor (CaSR) for modulating kokumi taste.
• the flavor compositions can be used to enhance or modify the palatability, taste and/or flavor of pet food products.
• the flavor compositions can include combinations of compounds, and can either be added to pet food products in various delivery system formats or be generated during a manufacturing process of a pet food product.
• Taste profiles for edible compositions include basic tastes such as sweet, salt, bitter, sour, umami and kokumi. Chemical compounds that elicit these tastes are often referred to as tastants. Without being bound by theory, it is hypothesized that tastants are sensed by taste receptors in the mouth and throat which transmit signals to the brain where the tastants and resulting taste profiles are registered.
• Taste receptors include the calcium-sensing receptor (CaSR), which is a G-protein coupled receptor (GPCR) that detects changes in extracellular calcium levels and a close relative to the T1R1, T1R2 and T1R3 receptors, /. e. , the sweet and umami receptors.
• CaSR calcium-sensing receptor
• GPCR G-protein coupled receptor
• the calcium-sensing receptor has been shown to function as a receptor for kokumi taste.
• Pet food manufacturers have a long-standing desire to provide pet food products that have high nutritional value.
• pet food manufacturers desire a high degree of palatability so that pets can receive the full nutritional benefit from their food.
• Domestic animals, especially cats are notoriously fickle in their food preferences, and often refuse to eat a pet food product that it has accepted over time or refuse to eat any more than a minimal amount of a pet food product. This phenomenon may be, in part, due to the subtle differences in the sensory profiles of the raw material, which can be perceived by the domestic animals because of their gustatory and olfactory systems.
• pet owners frequently change types and brands of pet food in order to maintain their pets in a healthy and contented condition.
• the enhancement or modification can be to increase the intensity of a desirable attribute, to replace a desirable attribute not present or somehow lost in the pet food product, or to decrease the intensity of an undesirable attribute.
• the presently disclosed subject matter is directed to flavor compositions and methods for making and modifying such compositions across a variety of pet food products.
• compositions comprising one or more peptides that enhance, increase, decrease and/or modulate the activity of a calcium-sensing receptor (CaSR), and thereby modulate kokumi taste.
• CaSR calcium-sensing receptor
• the flavor composition comprises an oligopeptide.
• the oligopeptide comprises a tripeptide motif.
• the tripeptide motif comprises:
• the tripeptide binds to a calcium-sensing receptor (CaSR) to impart a kokumi taste to a companion animal.
• CaSR calcium-sensing receptor
• the first amino acid residue is a negatively charged amino acid residue.
• the third amino acid residue is a negatively charged amino acid residue.
• the negatively charged amino acid residue is selected from the group consisting of aspartic acid (Asp), glutamic acid (Glu), and any phosphorylated amino acid residues.
• the negatively charged amino acid residue is a phosphorylated serine (pSer), a phosphorylated tyrosine (pTyr) or a phosphorylated threonine (pThr).
• the first amino acid residue is a polar, uncharged amino acid residue.
• the third amino acid residue is a polar, uncharged amino acid residue.
• the polar, uncharged amino acid residue is selected from the group consisting of cycteine (Cys), glycine (Gly), glutamine (Gin), asparagine (Asp), serine (Ser), tyrosine (Tyr) and threonine (Thr).
• the oligopeptide is a tripeptide is selected from the group consisting of Asp-Val-Glu, Glu-Val-Asp, Asp-Glu-Glu, pSer-Glu-pSer, pSer-Val-pSer, pSer- Val-Glu, Ser-Glu-Ser, Cys-Val-Cys, pTyr-Glu-pTyr, pThr-Glu-pThr, Asp-Ala-Glu, Glu-Val- Glu, Asp-Val-Asp and any combination thereof.
• the oligopeptide is selected from the group consisting of Ile- Gly-pSer-Glu-pSer-Thr-Glu-Asp-Gln, Ile-Gly-pSer-Glu-pSer-Thr-Glu-Asp-Gln-Ala, Glu-Ile- Val-Pro-Asn-pSer-Ala-Glu-Glu, Asp-Ile-Gly-pSer-Glu-pSer-Thr-Glu-Asp-Gln-Ala and any combination thereof.
• the companion animal is a cat or a dog. In certain embodiments, the companion animal is a cat.
• the flavor composition is present at a concentration of from about 1 nM to about 1 M, from about 1 mM to about 1 M, from about 0.0001% to about 10% w/w, from about 0.001% to about 5% w/w, or from about 0.01% to about 1% w/w in the food product.
• the food product comprises a pet food product.
• the pet food product is a feline pet food product or a canine pet food product.
• the pet food product is a wet pet food product. In certain embodiments, the pet food product is a dry pet food product.
• the presently disclosed subject matter provides methods for increasing a kokumi taste intensity in a food product comprising admixing a food product with any flavor composition disclosed herein, wherein the flavor composition is present in an amount effective to increase a kokumi taste of the food product, as determined by a panel of taste testers.
• the flavor composition is present at a concentration of from about 1 nM to about 1 M, from about 1 mM to about 1 M, from about 0.0001% to about 10% w/w, from about 0.001% to about 5% w/w, or from about 0.01% to about 1% w/w in the admixture.
• the favor composition is generated during a manufacture process of a food product.
• the presently disclosed subject matter provides methods of modulating the activity of a calcium-sensing receptor (CaSR) comprising contacting a CaSR with any flavor composition disclosed herein.
• CaSR calcium-sensing receptor
• the presently disclosed subject matter provides methods for identifying a composition that modulates the activity of a CaSR.
• the method comprises:
• VFT Venus Flytrap
• step (b) further comprises detecting an interaction between the test agent and one or more amino acids in a Venus Flytrap (VFT) domain interacting site of the CaSR selected from the group consisting of Asn64, Asnl02, Thrl45, Serl69, Serl70, Ser272, Ala298, Trp299, Ala300, Ser302, and any combination thereof.
• VFT Venus Flytrap
• the method further comprises determining the activity of the CaSR after step (a).
• step (c) further comprises selecting as the composition, a test agent that increases the activity of the CaSR.
• the CaSR is expressed by a cell, and wherein the test agent is contacted to the cell.
• the cell expresses a calcium-binding photoprotein.
• FIG. 2B shows dose-response curves of 14 kokumi peptides on feline CaSR. Two runs for each ligand were conducted, and each run was done on a separate day, and each data point represents the mean of four repetitions in one assay. The response of the mock cells was from the same date as run 2.
• Figures 3A-3C depict various aspects of in silico modelling of a feline CaSR with Asp-Val-Glu, aspartic acid and/or g-Glu-Val-Gly.
• Figures 3A shows a ribbon diagram of the in silico modelling of a feline CaSR with Asp-Val-Glu.
• Figure 3B illustrates a ball and stick diagram of the in silico modelling of a feline CaSR with Asp-Val-Glu.
• Figure 3C depicts an in silico modelling of a feline CaSR with g-Glu-Val-Gly.
• Figure 4 depicts the amino acid sequence and the nucleotide sequence of feline, canine and human calcium-sensing receptors.
• the present application relates to flavor compositions that include at least one peptide that modulates the activity of a calcium-sensing receptor (CaSR).
• the flavor compositions can be used to increase the palatability and/or enhance or modify the taste of various pet food products such as a nutritionally-complete pet food, and can be added to pet food products in various delivery system formats.
• the flavor compositions can further include combinations of compounds.
• “about” or“approximately” means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system.
• “about” can mean within 3 or more than 3 standard deviations, per the practice in the art.
• “about” can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and more preferably still up to 1% of a given value.
• the term can mean within an order of magnitude, preferably within 5 -fold, and more preferably within 2-fold, of a value.
• “taste” refers to a sensation caused by activation or inhibition of receptor cells in a subject’s taste buds.
• taste can be selected from the group consisting of sweet, sour, salt, bitter, kokumi and umami.
• a taste is elicited in a subject by a“tastant.”
• a tastant is a synthetic tastant.
• the tastant is prepared from a natural source.
• “taste” can include kokumi taste. See, e.g., Ohsu et al, J. Biol. Chem., 285(2): 1016-1022 (2010), the contents of which are incorporated herein by reference.
• kokumi taste is a sensation caused by activation or inhibition of receptor cells in a subject’s taste buds, for example the receptor CaSR, and is separate than other tastes, for example, sweet, salty, and umami tastes, although it can act as a taste enhancer for these tastes.
• taste profile refers to a combination of tastes, such as, for example, one or more of a sweet, sour, salt, bitter, umami, kokumi and free fatty acid taste.
• a taste profile is produced by one or more tastant that is present in a composition at the same or different concentrations.
• a taste profile refers to the intensity of a taste or combination of tastes, for example, a sweet, sour, salt, bitter, umami, kokumi and free fatty acid taste, as detected by a subject or any assay known in the art.
• modifying, changing or varying the combination of tastants in a taste profile can change the sensory experience of a subject.
• “taste tester” refers to any mammal, such as human, cat, or dog, that samples composition or food or drink products containing such compositions for its palatability.
• a taste tester provides a feedback on the palatability of the composition tested based on testing parameters and protocols.
• “flavor” refers to one or more sensory stimuli, such as, for example, one or more of taste (gustatory), smell (olfactory), touch (tactile) and temperature (thermal) stimuli.
• the sensory experience of a subject exposed to a flavor can be classified as a characteristic experience for the particular flavor.
• a flavor can be identified by the subject as being, but not limited to, a floral, citrus, berry, nutty, caramel, chocolate, peppery, smoky, cheesy, meaty, etc., flavor.
• a flavor composition can be selected from a liquid, solution, dry powder, spray, paste, suspension and any combination thereof.
• the flavor can be a natural composition, an artificial composition, a nature identical, or any combination thereof.
• “aroma” and“smell” refer to an olfactory response to a stimulus.
• an aroma can be produced by aromatic substances that are perceived by the odor receptors of the olfactory system.
• flavor profile refers to a combination of sensory stimuli, for example, tastes, such as sweet, sour, bitter, salty, umami, kokumi and free fatty acid tastes, and/or olfactory, tactile and/or thermal stimuli.
• the flavor profile comprises one or more flavors which contribute to the sensory experience of a subject.
• modifying, changing or varying the combination of stimuli in a flavor profile can change the sensory experience of a subject.
• admixing for example,“admixing the flavor composition or combinations thereof of the present application with a food product,” refers to the process where the flavor composition, or individual components of the flavor composition, is mixed with or added to the completed product or mixed with some or all of the components of the product during product formation or some combination of these steps.
• product refers to the product or any of its components.
• This admixing step can include a process selected from the step of adding the flavor composition to the product, spraying the flavor composition on the product, coating the flavor composition on the product, suspending the product in the flavor composition, painting the flavor composition on the product, pasting the flavor composition on the product, encapsulating the product with the flavor composition, mixing the flavor composition with the product and any combination thereof.
• the flavor composition can be a liquid, emulsion, dry powder, spray, paste, suspension and any combination thereof.
• the peptides/compounds of a flavor composition can be generated during the processing of a pet food product, e.g., sterilization, retorting and/or extrusion, from precursor compounds present in the pet food product.
• a peptide/compound of a flavor composition can be generated during the processing of a pet food product and additional components of the flavor composition can be added to the pet food product by admixing.
• ppm means parts-per-million and is a weight relative parameter.
• a part-per-million is a microgram per gram, such that a component that is present at 10 ppm is present at 10 micrograms of the specific component per 1 gram of the aggregate mixture.
• “palatability” can refer to the overall willingness of an animal to eat a certain food product. Increasing the“palatability” of a pet food product can lead to an increase in the enjoyment and acceptance of the pet food by the companion animal to ensure the animal eats a“healthy amount” of the pet food.
• the term“healthy amount” of a pet food as used herein refers to an amount that enables the companion animal to maintain or achieve an intake contributing to its overall general health in terms of micronutrients, macronutrients and calories, such as set out in the“Mars Petcare Essential Nutrient Standards.”
• “palatability” can mean a relative preference of an animal for one food product over another.
• the preferred food product is more“palatable,” and has“enhanced palatability.”
• the relative palatability of one food product compared to one or more other food products can be determined, for example, in side-by-side, free-choice
• Palatability can be determined by a standard testing protocol in which the animal has equal access to both food products such as a test called“two-bowl test” or“versus test.” Such preference can arise from any of the animal’s senses, but can be related to, inter alia, taste, aftertaste, smell, mouth feel and/or texture.
• pet food or“pet food product” means a product or composition that is intended for consumption by a companion animal, such as cats, dogs, guinea pigs, rabbits, birds and horses.
• the companion animal can be a “domestic” cat such as Felis catus.
• the companion animal can be a “domestic” dog, e.g., Canis lupus familiaris.
• A“pet food” or“pet food product” includes any food, feed, snack, food supplement, liquid, beverage, treat, toy (chewable and/or consumable toys), and meal substitute or meal replacement.
• fertilizationally-complete refers to pet food product that contains all known required nutrients for the intended recipient of the pet food product, in appropriate amounts and proportions based, for example, on recommendations of recognized or competent authorities in the field of companion animal nutrition. Such foods are therefore capable of serving as a sole source of dietary intake to maintain life, without the addition of supplemental nutritional sources.
• flavor composition refers to at least one peptide/compound or biologically acceptable salt thereof that modulates, including enhancing, multiplying, potentiating, decreasing, suppressing, or inducing, the tastes, smells, flavors and/or textures of a natural or synthetic tastant, flavoring agent, taste profile, flavor profile and/or texture profile in an animal or a human.
• the flavor composition comprises a combination of compounds or biologically acceptable salts thereof.
• the flavor composition includes one or more excipients.
• the terms“modulates” or“modifies” refers an increase or decrease in the amount, quality or effect of a particular activity of a receptor and/or an increase or decrease in the expression, activity or function of a receptor.
• “Modulators,” as used herein, refer to any inhibitory or activating compounds identified using in silico, in vitro and/or in vivo assays for, e.g., agonists, antagonists and their homologs, including fragments, variants and mimetics.
• “Inhibitors” or“antagonists,” as used herein, refer to modulating compounds that reduce, decrease, block, prevent, delay activation, inactivate, desensitize or downregulate biological activity and/or expression of receptors or pathway of interest.
• “Inducers,”“activators” or“agonists,” as used herein, refer to modulating compounds that increase, induce, stimulate, open, activate, facilitate, enhance activation, sensitize or upregulate a receptor or pathway of interest.
• an“active compound” is a compound/peptide that modulates, i.e., is active against, a calcium-sensitive receptor.
• an active compound can be active against the calcium-sensitive receptor as an agonist, antagonist, positive allosteric modulator (PAM), negative allosteric modulator, or by showing a mix of activities, for example, as agonist activity as well as positive allosteric modulation activity, or agonist activity as well as negative allosteric modulation activity.
• vector and“expression vector” refer to DNA molecules that are either linear or circular, into which another DNA sequence fragment of appropriate size can be integrated.
• DNA fragment(s) can include additional segments that provide for transcription of a gene encoded by the DNA sequence fragment.
• the additional segments can include and are not limited to: promoters, transcription terminators, enhancers, internal ribosome entry sites, untranslated regions, polyadenylation signals, selectable markers, origins of replication and such like.
• Expression vectors are often derived from plasmids, cosmids, viral vectors and yeast artificial chromosomes. Vectors are often recombinant molecules containing DNA sequences from several sources.
• nucleic acid molecule and“nucleotide sequence,” as used herein, refers to a single or double stranded covalently-linked sequence of nucleotides in which the 3’ and 5’ ends on each nucleotide are joined by phosphodiester bonds.
• the nucleic acid molecule can include deoxyribonucleotide bases or ribonucleotide bases, and can be manufactured synthetically in vitro or isolated from natural sources.
• polypeptide refers to a molecule formed from the linking of at least two amino acids.
• the link between one amino acid residue and the next is an amide bond and is sometimes referred to as a peptide bond.
• a polypeptide can be obtained by a suitable method known in the art, including isolation from natural sources, expression in a recombinant expression system, chemical synthesis or enzymatic synthesis.
• the terms can apply to amino acid polymers in which one or more amino acid residue is an artificial chemical mimetic of a corresponding naturally occurring amino acid, as well as to naturally occurring amino acid polymers and non-naturally occurring amino acid polymers.
• amino acid refers to naturally occurring and synthetic amino acids, as well as amino acid analogs and amino acid mimetics that function in a manner similar to the naturally occurring amino acids.
• Naturally occurring amino acids are those encoded by the genetic code, as well as those amino acids that are later modified, e.g., hydroxyproline, gamma-carboxyglutamate and O-phosphoserine.
• Amino acid analogs and derivatives can refer to compounds that have the same basic chemical structure as a naturally occurring amino acid, i.e., a carbon that is bound to a hydrogen, a carboxyl group, an amino group and an R group, e.g., homoserine, norleucine, methionine sulfoxide and methionine methyl sulfonium. Such analogs can have modified R groups (e.g., norleucine) or modified peptide backbones, but retain the same basic chemical structure as a naturally occurring amino acid.
• Amino acid mimetics means chemical compounds that have a structure that is different from the general chemical structure of an amino acid, but that functions in a manner similar to a naturally occurring amino acid.
• isolated refers to a nucleic acid, a polypeptide, or other biological moiety that is removed from components with which it is naturally associated.
• isolated can refer to a polypeptide that is separate and discrete from the whole organism with which the molecule is found in nature or is present in the substantial absence of other biological macromolecules of the same type.
• isolated with respect to a polynucleotide can refer to a nucleic acid molecule devoid, in whole or part, of sequences normally associated with it in nature; or a sequence, as it exists in nature, but having heterologous sequences in association therewith; or a molecule disassociated from the chromosome.
• the term“recombinant” can be used to describe a nucleic acid molecule and refers to a polynucleotide of genomic, RNA, DNA, cDNA, viral, semisynthetic or synthetic origin which, by virtue of its origin or manipulation is not associated with all or a portion of polynucleotide with which it is associated in nature.
• fusion refers to joining of different peptide or protein segments by genetic or chemical methods wherein the joined ends of peptide or protein segments may be directly adjacent to each other or may be separated by linker or spacer moieties such as amino acid residues or other linking groups.
• CaSR Calcium-Sensing Receptor
• the presently disclosed subject matter provides calcium-sensing receptors for use in the disclosed methods.
• the calcium-sensing receptors of the present disclosure can include mammalian calcium-sensing receptors such as, but not limited to, feline, canine and human calcium-sensing receptors for the identification of kokumi-taste active compounds.
• the calcium-sensing receptor of the present disclosure is encoded by a nucleic acid as described by International Application No.
• the calcium-sensing receptor of the present disclosure comprises an amino acid sequence as described by International Application No. PCT/US 15/55149, filed October 12, 2015.
• the calcium-sensing receptor comprises a feline, canine or human calcium-sensing receptor nucleotide sequence as described by International Application No. PCT/US15/55149, filed October 12, 2015.
• the calcium-sensing receptor of the present disclosure is encoded by a nucleic acid comprising a nucleotide sequence set forth in SEQ ID NO: 2, 4 or 6.
• the calcium-sensing receptor comprises a feline, canine or human calcium-sensing receptor amino acid sequence as described by International Application No. PCT/US15/55149, filed October 12, 2015.
• the calcium-sensing receptor of the present disclosure comprises an amino acid sequence set forth in SEQ ID NO: 1, 3 or 5.
• the calcium-sensing receptor is a feline calcium sensing receptor comprising the amino acid sequence set forth in SEQ ID NO: 1. In certain non-limiting embodiments, the calcium-sensing receptor is a canine calcium-sensing receptor comprising the amino acid sequence set forth in SEQ ID NO: 3. In certain non-limiting embodiments, the calcium-sensing receptor is a human calcium-sensing receptor comprising the amino acid sequence set forth in SEQ ID NO: 5.
• the calcium-sensing receptor for use in the presently disclosed subject matter can include a receptor comprising a nucleotide sequence having at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99% identity to a feline, canine or human calcium-sensing receptor nucleotide sequence.
• the calcium-sensing receptor for use in the presently disclosed subject matter can include a receptor comprising an amino acid sequence having at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98% or at least 99% identity to a feline, canine or human calcium-sensing receptor amino acid sequence.
• the disclosed subject matter provides for the use of an isolated or purified calcium-sensing receptor and/or variants and fragments thereof.
• the disclosed subject matter also encompasses the use of sequence variants.
• variation can occur in either or both the coding and non-coding regions of a nucleotide sequence of a calcium-sensing receptor.
• Variants can include a substantially homologous protein encoded by the same genetic locus in an organism, i.e., an allelic variant.
• Variants also encompass proteins derived from other genetic loci in an organism, e.g., feline, but having substantial homology to the calcium-sensing receptor, i.e., a homolog.
• Variants can also include proteins substantially homologous to the calcium-sensing receptor but derived from another organism, i.e., an ortholog. Variants also include proteins that are substantially homologous to the calcium-sensing receptor that are produced by chemical synthesis. Variants also include proteins that are substantially homologous to the calcium sensing receptor that are produced by recombinant methods.
• fusion proteins that comprise a calcium-sensing receptor, or fragment thereof.
• a fusion protein of the present disclosure can include a detectable marker, a functional group such as a carrier, a label, a stabilizing sequence or a mechanism by which calcium- sensing receptor agonist binding can be detected.
• Non-limiting embodiments of a label include a FLAG tag, a His tag, a MY C tag, a maltose binding protein and others known in the art.
• the presently disclosed subject matter also provides nucleic acids encoding such fusion proteins, vectors containing fusion protein-encoding nucleic acids and host cells comprising such nucleic acids or vectors.
• fusions can be made at the amino terminus (N-terminus) of a calcium-sensing receptor or at the carboxy terminus (C-terminus) of a calcium-sensing receptor.
• the calcium-sensing receptors disclosed herein can contain additional amino acids at the N-terminus and/or at the C-terminus end of the sequences, e.g., when used in the methods of the disclosed subject matter.
• the additional amino acids can assist with immobilizing the polypeptide for screening purposes, or allow the polypeptide to be part of a fusion protein, as disclosed above, for ease of detection of biological activity.
• the present disclosure relates to flavor compositions comprising at least one compound that can modulate the activity of a calcium-sensing receptor (CaSR).
• CaSR calcium-sensing receptor
• the compounds disclosed herein were identified through an in vitro assay wherein the ability of the compounds to activate a feline CaSR expressed by cells in culture was determined, and/or an in silico assay, wherein the compounds’ ability to bind to CaSR was determined in silico.
• the flavor compositions can be used to enhance or modify the palatability, taste or flavor of pet food products.
• the flavor compositions described herein can be added to pet food product compositions in various delivery system formats.
• the CaSR modulating compound is a peptide, e.g., an oligopeptide.
• the peptide comprises a tripeptide motif according to the following formula:
• the tripeptide motif comprises:
• the tripeptide motif binds to a CaSR to impart a kokumi taste.
• the first amino acid residue is a negatively charged amino acid residue.
• the third amino acid residue is a negatively charged amino acid residue.
• the negatively charged amino acid residue is selected from the group consisting of aspartic acid (Asp), b-aspartic acid (b-Asp), glutamic acid (Glu), g-glutamic acid (g-Glu) and any phosphorylated amino acid residues.
• the negatively charged amino acid residue is not a b-aspartic acid (b-Asp) or a g-glutamic acid (g-Glu).
• the first amino acid residue is not a b- aspartic acid (b-Asp) or a g-glutamic acid (g-Glu).
• the negatively charged amino acid residue is a phosphorylated serine (pSer), a phosphorylated tyrosine (pTyr) or a phosphorylated threonine (pThr).
• the first amino acid residue is a polar, uncharged amino acid residue.
• the third amino acid residue is a polar, uncharged amino acid residue.
• the polar, uncharged amino acid residue is selected from the group consisting of cycteine (Cys), glycine (Gly), glutamine (Gin), asparagine (Asp), serine (Ser), tyrosine (Tyr) and threonine (Thr).
• the second amino acid residue that has a molecular mass of no more than about 200 Dalton In certain embodiments, the second amino acid residue that has a molecular mass of no more than about 150 Dalton, no more than about 140 Dalton, no more than about 130 Dalton, no more than about 120 Dalton, no more than about 110 Dalton, no more than about 100 Dalton, no more than about 90 Dalton, or no more than about 80 Dalton.
• the second amino acid residue is selected from the group consisting of lysine (Lys), isoleucine (lie), leucine (Leu), alanine (Ala), methionine (Met), proline (Pro), valine (Val), aspartic acid (Asp), glutamic acid (Glu), cycteine (Cys), glycine (Gly), glutamine (Gin), asparagine (Asn), serine (Ser) and threonine (Thr).
• the second amino acid residue is an alanine (Ala), a valine (Val) or a glutamic acid (Glu).
• the peptide is a tripeptide is selected from the group consisting of Asp-Val-Glu, Glu-Val-Asp, Asp-Glu-Glu, pSer-Glu-pSer, pSer-Val-pSer, pSer- Val-Glu, Ser-Glu-Ser, Cys-Val-Cys, pTyr-Glu-pTyr, pThr-Glu-pThr, Asp-Ala-Glu, Glu-Val- Glu, Asp-Val-Asp and any combination thereof.
• the peptide is selected from the group consisting of Ile-Gly- pSer-Glu-pSer-Thr-Glu- Asp-Gin, Ile-Gly-pSer-Glu-pSer-Thr-Glu-Asp-Gln-Ala, Glu-Ile-Val- Pro-Asn-pSer-Ala-Glu-Glu, Asp-Ile-Gly-pSer-Glu-pSer-Thr-Glu-Asp-Gln-Ala and any combination thereof
• the peptide is capable of forming a Ca 2+ chelator. In certain embodiments, the peptide is capable of activating a feline CaSR. In certain embodiments, the tripeptide motif of the peptide binds to the CaSR to impart a kokumi taste.
• the EC50 of the peptide for activating a CaSR is no more than about 100 mM, no more than about 90 mM, no more than about 80 mM, no more than about 70 mM, no more than about 60 mM, no more than about 50 mM, no more than about 40 mM, no more than about 30 mM, no more than about 20 mM, no more than about 10 mM, or no more than about 5 mM.
• the peptides are comprised in a flavor composition without other palatability enhancing agents.
• the peptides are comprised in one or more flavor compositions with one or more additional palatability enhancing agents, for example, nucleotides, nucleotide derivatives, amino acids, furanones, fatty acid receptor activating compounds, and umami receptor activating compounds described herein.
• the peptide can that interact with (e.g., bind to) the Venus Flytrap (VFT) domain of a CaSR. In certain embodiments, such interactions with the VFT domain of the CaSR agonizes the CaSR. In other embodiments, the peptide acts
• the peptide enhances the ability of a CaSR agonist to activate the receptor (i.e., the peptide functions as a positive allosteric modulator).
• the tripeptide motif of the peptide binds to the VFT domain of a CaSR to impart a kokumi taste.
• the peptide interacts with one or more amino acids in the VFT domain, for example, one or more of Pro39, Asn64, Arg66, Gly67, Arg69, Trp70, Asnl02, Thrl45, Glyl46, Serl47, Glyl48, Tyrl67, Alal68, Serl69, Serl70, Serl71, Ilel87, Tyr218, Ser271, Ser272, Glu297, Ala298, Trp299, Ala300, Ser301, Ser302, and lle416, and any combination thereof. Therefore, in certain embodiments, a calcium-sensing receptor modulating peptide can be identified and/or defined based on its interaction with one or more of these residues.
• a CaSR agonist and/or modulator of the present disclosure comprise a salt of the CaSR agonist and/or modulator, for example, but not limited to, an acetate salt or a formate salt.
• the CaSR agonist and/or modulator salt comprises an anion (-) (for example, but not limited to, Cl , O 2 , CO3 2 , HCO3 , OH , NO3 , PO4 3 , SO4 2 , CH3COO , HCOO and C2O4 2 ) bonded via an ionic bond with a cation (+) (for example, but not limited to, Al 3+ , Ca 2+ , Na + , K + , Cu 2+ , H + , Fe 3+ , Mg 2+ , NFLfi and 3 ⁇ 40 + ).
• the CaSR agonist salt comprises a cation (+) bonded via an ionic bond with an anion (-).
• a CaSR agonist and/or peptide disclosed herein are comprised in a flavor composition in an amount of from about 0.001% to about 100% w/w, from about 0.1% to about 99.9% w/w, from about 1% to about 99% w/w, from about 1% to about 80% w/w, from about 1% to about 50% w/w, from about 1% to about 20% w/w, from about 50% to about 100% w/w, from about 20% to about 80% w/w, or from about 30% to about 70% w/w.
• the CaSR agonist and/or modulator peptide is generated during a manufacture process of a food product, e.g. , through hydrolysis of a raw material.
• the presently disclosed subject matter further provides in silico methods for identifying compounds that can potentially interact with a calcium-sensing receptor and/or modulate the activity and/or expression of a calcium-sensing receptor, for example, a feline, canine or human calcium-sensing receptor.
• the method can include predicting the three-dimensional structure (3D) of a calcium-sensing receptor and screening the predicted 3D structure with putative calcium-sensing receptor modulating compounds (i.e., test compounds/peptides).
• the method can further include predicting whether the putative compound would interact with the binding site of the receptor by analyzing the potential interactions with the putative compound and the amino acids of the receptor.
• the method can further include identifying a test compound that can bind to and/or modulate the biological activity of the calcium-sensing receptor by determining whether the 3D structure of the compound fits within the binding site of the 3D structure of the receptor.
• the calcium-sensing receptor for use in the disclosed method can have an amino acid or nucleotide sequence as described by International Application No. PCT/US 15/55149, filed October 12, 2015, or a fragment or variant thereof.
• Non-limiting examples of compounds e.g potential calcium-sensing receptor modulators
• the test compound can be a small chemical molecule.
• structural models of a calcium-sensing receptor can be built using crystal structures of closely related GPCRs as templates for homology modeling.
• X-ray crystalogaphic structures of the human calcium receptor Venus Flytrap Domain (VFT) have been solved recently. Structures available in the Protein Databank (PDB, www.rcsb.org) are:
• PDB ID 5FBH - crystal structure of the extracellular domain of human calcium sensing receptor with bound Gd +3 ;
• PDB ID 5FBK - crystal structure of the extracellular domain of human calcium sensing receptor
• PDB ID 5K5T - crystal structure of the inactive form of human calcium-sensing receptor extracellular domain
• PDB ID 5K5S - crystal structure of the active form of human calcium-sensing receptor extracellular domain
• model VFT structures can be generated for other species of interest such as cat and dog based on sequence homology to the human VFT.
• Figures 3A-3C depict structural models of calcium-sensing receptors that can be used in the disclosed in silico methods. Any suitable modeling software known in the art can be used.
• the Modeller software package (Accelrys, BIOVIA, Dassault Systemes) can be used to generate the three-dimensional protein structure.
• the in silico methods of identifying a compound that binds to a calcium-sensing receptor comprises determining whether a test compound interacts with one or more amino acids of a calcium-sensing receptor interacting domain, as described herein.
• the present application provides for methods of screening for compounds that modulate the activity of a calcium-sensing receptor, for example, a feline, canine or human calcium-sensing receptor, wherein the compounds interact with one or more amino acids of the calcium-sensing receptor.
• a calcium-sensing receptor for example, a feline, canine or human calcium-sensing receptor
• the binding site of a calcium-sensing receptor comprises amino acids within the Venus Flytrap (VFT) domain of the receptor, and can be identified by generating an interaction map of the receptor using in silico modeling, as described herein.
• the presence of an amino acid in the interaction map means that the residue is in the vicinity of the ligand binding environment and interacts with the ligand.
• the interactions are determined in silico, for example, by theoretical means such as docking a compound into a feline or canine calcium sensing receptor binding pocket as described herein, for example, using molecular docking, molecular modeling, molecular simulation, or other means known to persons of ordinary skill in the art.
• the interaction is a salt bridge interaction.
• the interaction is a hydrogen bond interaction. In certain embodiments, the interaction is a hydrophobic interaction.
• the interaction is a ring stacking interaction.
• the compounds identified according to the methods described herein that modulate the activity of a calcium-sensing receptor interact with one or more amino acids in the Venus Flytrap (VFT) domain of the calcium-sensing receptor.
• the amino acids that the compounds interact with comprise 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 22 or more of Pro39, Asn64, Arg66, Gly67, Arg69, Trp70, Asnl02, Thrl45, Glyl46, Serl47, Glyl48, Tyrl67, Alal68, Serl69, Serl70, Seri 71, Ilel87, Tyr218, Ser271, Ser272, Glu297, Ala298, Trp299, Ala300, Ser301, Ser302, and Ile416 and any combination thereof in a calcium-sensing receptor, for example, a calcium-sensing receptor comprising a feline calcium-sensing receptor, or the functionally equivalent amino acids
• the methods for identifying a composition that modulates the activity of a feline calcium-sensing receptor comprises (a) contacting a test agent with a calcium-sensing receptor, for example, a feline calcium-sensing receptor comprising an amino acid sequence of SEQ ID NO: 1, (b) detecting an interaction between the test agent and one or more amino acids in an interacting site of the calcium-sensing receptor selected from the group consisting of Pro39, Asn64, Arg66, Gly67, Arg69, Trp70, Asnl02, Thrl45, Glyl46, Seri 47, Glyl48, Tyrl67, Alal68, Serl69, Serl70, Serl71, Ilel87, Tyr218, Ser271, Ser272, Glu297, Ala298, Trp299, Ala300, Ser301, Ser302, and Ile416, and any combinations thereof in the VFT domain, and (c) selecting as the composition, a test agent that interacts with one or
• the method further comprises determining the activity of the calcium-sensing receptor after step (a), and selecting as the composition, a test agent that increases the activity of the calcium-sensing receptor.
• the method further comprises contacting the calcium-sensing receptor with a ligand, for example an agonist, and selecting as the composition, a test agent that increases or enhances the agonist’s ability to activate the calcium-sensing receptor.
• a ligand for example an agonist
• the presently disclosed subject matter further provides in vitro methods for identifying compounds that can modulate the activity and/or expression of a calcium-sensing receptor.
• the calcium-sensing receptors for use in the presently disclosed methods can include isolated or recombinant calcium-sensing receptors or cells expressing a calcium-sensing receptor, disclosed herein.
• the calcium- sensing receptor for use in the disclosed methods can have an amino acid or nucleotide sequence as described by International Application No. PCT/US15/55149, filed October 12, 2015, or a fragment or variant thereof.
• the method for identifying compounds that modulate the activity and/or expression of a calcium-sensing receptor comprises measuring the biological activity of a calcium-sensing receptor in the absence and/or presence of a test compound.
• the method can include measuring the biological activity of a calcium sensing receptor in the presence of varying concentrations of the test compound.
• the method can further include identifying the test compounds that result in a modulation of the activity and/or expression of the calcium-sensing receptor compared to the activity and/or expression of the calcium-sensing receptor in the absence of the test compound.
• the compounds identified according to the methods described herein increase the biological activity of a calcium-sensing receptor by at least about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 100%, or more, compared to the biological activity of the calcium-sensing receptor when the compound is not present.
• the compounds identified according to the methods described herein increase the biological activity of a calcium-sensing receptor by at least about 30% compared to the biological activity of the calcium-sensing receptor when the compound is not present.
• the method can further include analyzing two or more, three or more or four or more test compounds in combination.
• the two or more, three or more or four or more test compounds can be from different classes of compounds, e.g., amino acids and small chemical compounds.
• the method can include analyzing the effect of one or more small chemical test compounds on the biological activity and/or expression of a calcium-sensing receptor in the presence of one or more amino acid test compounds.
• the method for identifying a compound’s effect on the activity and/or expression of a calcium-sensing receptor comprises analyzing the effect of a test compound on the biological activity and/or expression of a calcium-sensing receptor in the presence of one or more nucleotide or nucleotide derivative test compounds.
• the method for identifying compounds that modulate the activity and/or expression of a calcium-sensing receptor comprises determining whether a compound modulates the receptor directly, for example, as an agonist or antagonist.
• the method comprises determining whether a compound indirectly modulates the activity of the receptor (e.g ., as an allosteric modulator), for example, by enhancing or decreasing the effect of other compounds on activating or inhibiting receptor activity.
• the method for identifying compounds that modulate the activity and/or expression of a calcium-sensing receptor comprises expressing a calcium sensing receptor in a cell line and measuring the biological activity of the receptor in the presence and/or absence of a test compound.
• the method can further comprise identifying test compounds that modulate the activity of the receptor by determining if there is a difference in receptor activation in the presence of a test compound compared to the activity of the receptor in the absence of the test compound.
• the selectivity of the putative calcium-sensing receptor agonist and/or modulator can be evaluated by comparing its effects on other GPCRs or taste receptors, e.g., umami, GPR120, T1R, etc. receptors.
• the activity of the calcium sensing receptor can be determined by the detection of secondary messengers such as, but not limited to, cAMP, cGMP, IP3, DAG or calcium.
• the activity of the calcium-sensing receptor can be determined by the detection of the intracellular calcium levels. Monitoring can be by way of luminescence or fluorescence detection, such as by a calcium sensitive fluorescent dye.
• the intracellular calcium levels can be determined using a cellular dye, e.g, a fluorescent calcium indicator such as Calcium 4.
• the intracellular calcium levels can be determined by measuring the level of calcium binding to a calcium-binding protein, for example, calmodulin.
• activity of the calcium-sensing receptor can be determined by detection of the phosphorylation, transcript levels and/or protein levels of one or more downstream protein targets of the calcium-sensing receptor.
• the cell line used in the disclosed methods can include any cell type that is capable of expressing a calcium-sensing receptor.
• Non-limiting examples of cells that can be used in the disclosed methods include HeLa cells, Chinese hamster ovary cells (CHO cells), African green monkey kidney cells (COS cells), Xenopus oocytes, HEK-293 cells and murine 3T3 fibroblasts.
• the method can include expressing a calcium-sensing receptor in CHO-K1 cells.
• the method can include expressing a calcium-sensing receptor in HEK-293 cells.
• the method can include expressing a calcium-sensing receptor in COS cells.
• the cells constitutively express the calcium-sensing receptor.
• expression of the calcium-sensing receptor by the cells is inducible.
• the cell expresses a calcium-binding photoprotein, wherein the photoprotein luminesces upon binding calcium.
• the calcium binding photoprotein comprises the protein clytin.
• the clytin is a recombinant clytin.
• the clytin comprises an isolated clytin, for example, a clytin isolated from Clytia gregarium.
• the calcium binding photoprotein comprises the protein aequorin, for example, a recombinant aequorin or an isolated aequorin, such as an aequorin isolated from Aequorea victoria.
• the calcium-binding photoprotein comprises the protein obelin, for example, a recombinant obelin or an isolated obelin, such as an obelin isolated from Obelia longissima.
• expression of a calcium-sensing receptor in a cell can be performed by introducing a nucleic acid encoding a calcium-sensing receptor into the cell.
• a nucleic acid having the nucleotide sequence set forth in International Application No. PCT/US15/55149, filed October 12, 2015, or a fragment thereof can be introduced into a cell.
• the introduction of a nucleic acid into a cell can be carried out by any method known in the art, including but not limited to transfection, electroporation, microinjection, infection with a viral or bacteriophage vector containing the nucleic acid sequences, cell fusion, chromosome-mediated gene transfer, microcell-mediated gene transfer, spheroplast fusion, etc.
• the technique can provide for stable transfer of nucleic acid to the cell, so that the nucleic acid is expressible by the cell and inheritable and expressible by its progeny.
• the technique can provide for a transient transfer of the nucleic acid to the cell, so that the nucleic acid is expressible by the cell, wherein heritability and expressibility decrease in subsequent generations of the cell’s progeny.
• the method can include identifying compounds that bind to a calcium-sensing receptor. The method can comprise contacting a calcium-sensing receptor with a test compound and measuring binding between the compound and the calcium-sensing receptor.
• the methods can include providing an isolated or purified calcium-sensing receptor in a cell-free system, and contacting the receptor with a test compound in the cell-free system to determine if the test compound binds to the calcium-sensing receptor.
• the method can comprise contacting a calcium-sensing receptor expressed on the surface of a cell with a test compound and detecting binding of the test compound to the calcium-sensing receptor. The binding can be measured directly, e.g., by using a labeled test compound, or can be measured indirectly.
• the detection comprises detecting a physiological event in the cell caused by the binding of the compound to the calcium-sensing receptor, e.g., an increase in the intracellular calcium levels.
• detection can be performed by way of fluorescence detection, such as a calcium sensitive fluorescent dye, by detection of luminescence, or any other method of detection known in the art.
• the in vitro assay comprises cells expressing a calcium-sensing receptor that is native to the cells.
• examples of such cells expressing a native calcium-sensing receptor include, for example but not limited to, dog (canine) and/or cat (feline) taste cells (e.g., primary taste receptor cells).
• the dog and/or cat taste cells expressing a calcium-sensing receptor are isolated from a dog and/or cat and cultured in vitro.
• the taste receptor cells can be immortalized, for example, such that the cells isolated from a dog and/or cat can be propagated in culture.
• expression of a calcium-sensing receptor in a cell can be induced through gene editing, for example, through use of the CRISPR gene editing system to incorporate a calcium-sensing receptor gene into the genome of a cell, or to edit or modify a calcium-sensing receptor gene native to the cell.
• the in vitro methods of identifying a compound that binds to a calcium-sensing receptor comprises determining whether a test compound interacts with one or more amino acids of a calcium-sensing receptor interacting domain, as described herein.
• compounds identified as agonists and/or modulators of a calcium-sensing receptor can be further tested in other analytical methods including, but not limited to, in vivo assays, to confirm or quantitate their modulating activity.
• methods described herein can comprise determining whether the calcium-sensing receptor modulator is a calcium-sensing taste enhancing compound, e.g., a calcium-sensing receptor agonist.
• the methods of identifying a calcium-sensing receptor agonist and/or modulator can comprise comparing the effect of a test compound to a calcium sensing receptor agonist.
• a test compound that increases the activity of the receptor compared to the activity of the receptor when contacted with a calcium-sensing receptor agonist can be selected as a calcium-sensing receptor modulating compound (e.g., as an agonist).
• the methods of identifying a calcium-sensing receptor modulator can comprise determining whether a test compound modulates the activity of the receptor when the receptor is contacted with an agonist, or whether the test compound can modulate the activity of a positive allosteric modulator (PAM).
• Test compounds that increase or decrease the effect of said agonist or PAM on the receptor can be selected as a calcium sensing receptor modulating compound (e.g., as an allosteric modulator).
• the flavor compositions of the present disclosure can be used to increase the palatability of pet food products, such as cat food products.
• the flavor compositions can include combinations of compounds, and can be added to the pet food product in various delivery systems.
• the present disclosure relates to methods for modulating the kokumi taste (for example, the activity of a calcium-sensing receptor) and/or the palatability of a pet food product comprising: a) providing at least one pet food product, or a precursor thereof, and b) combining the pet food product, or precursor thereof, with at least a kokumi taste modulating amount of at least one flavor composition, for example, comprising one or more active compounds, or a comestibly acceptable salt thereof, so as to form an enhanced pet food product.
• a kokumi taste for example, the activity of a calcium-sensing receptor
• the flavor compositions of the present disclosure can enhance the activity of a calcium-sensing receptor and/or palatability of a pet food product, such as, for example, a pet food product including wet pet food products, dry pet food products, moist pet food products, pet beverage products and/or snack pet food products.
• a pet food product including wet pet food products, dry pet food products, moist pet food products, pet beverage products and/or snack pet food products.
• one or more of the flavor compositions of the present disclosure can be added to a pet food product, in an amount effective to modify, enhance or otherwise alter a taste or taste profile of the pet food product.
• the modification can include, for example, an increase or enhancement in the palatability of the pet food product, as determined by animals, e.g., cats and/or dogs, or in the case of formulation testing, as determined by a panel of animal taste testers, e.g., cats and/or dogs, via procedures known in the art.
• the CaSR agonist and/or modulator peptide of the favor composition is generated during a manufacture process of a food product, e.g., through hydrolysis of a raw material.
• a pet food product can be produced that contains a sufficient amount of at least one flavor composition described herein, for example, comprising a peptide, to produce a pet food product having the desired taste, e.g., kokumi taste.
• a pet food product can be produced that contains a sufficient amount of a flavor composition comprising at least one, two, three, four, five, six or more peptides.
• a calcium-sensing receptor modulating amount of one or more of the flavor compositions of the present disclosure can be added to the pet food product, so that the pet food product has an increased palatability as compared to a pet food product prepared without the flavor composition, as determined by animals, e.g., cats and/or dogs, or in the case of formulation testing, as determined by a panel of animal taste testers, via procedures known in the art.
• the flavor composition is added to a pet food product in an amount effective to increase, enhance and/or modify the palatability of the pet food product.
• the concentration of flavor composition admixed with a pet food product to modulate and/or improve the palatability of the pet food product can vary depending on variables, such as, for example, the specific type of pet food product, what taste modulating
• the flavor composition is admixed with a pet food product wherein the flavor composition is present in an amount of from about 0.001 ppm to about 1,000 ppm.
• the flavor composition can be present in the amount from about 0.001 ppm to about 750 ppm, from about 0.001 ppm to about 500 ppm, from about 0.001 ppm to about 250 ppm, from about 0.001 ppm to about 150 ppm, from about 0.001 ppm to about 100 ppm, from about 0.001 ppm to about 75 ppm, from about 0.001 ppm to about 50 ppm, from about 0.001 ppm to about 25 ppm, from about 0.001 ppm to about 15 ppm, from about 0.001 ppm to about 10 ppm, from about 0.001 ppm to about 5 ppm, from about 0.001 ppm to about 4 ppm, from about 0.001 ppm to about 3 ppm, from about 0.001 ppm to about 2 ppm, from about 0.001 ppm to about 1 ppm, from about 0.01 ppm to about 1,000
• the flavor composition is admixed with a pet food product wherein the flavor composition is present in an amount of from about 0.001 ppm to about 500 ppm, or from about 0.01 ppm to about 500 ppm, from about 0.1 ppm to about 500 ppm, or from about 1 ppm to about 500 ppm, and values in between.
• the flavor composition is admixed with a pet food product wherein the flavor composition is present in an amount of from about 0.01 ppm to about 100 ppm, or from about 0.1 ppm to about 100 ppm, or from about 1 ppm to about 100 ppm, and values in between.
• the flavor composition is present in the pet food product at an amount greater than about 0.001 ppm, greater than about 0.01 ppm, greater than about 0.1 ppm, greater than about 1 ppm, greater than about 2 ppm, greater than about 3 ppm, greater than about 4 ppm, greater than about 5 ppm, greater than about 10 ppm, greater than about 25 ppm, greater than about 50 ppm, greater than about 75 ppm, greater than about 100 ppm, greater than about 250 ppm, greater than about 500 ppm, greater than about 750 ppm or greater than about 1000 ppm, and values in between.
• a peptide of the present disclosure is present in a food product in an amount that is sufficient to modulate, activate and/or enhance a calcium-sensing receptor.
• a peptide can be present in a food product in an amount from about 1 nM to about 1 M, from about 1 mM to about 1 M, from about 1 mM to about 1 M, from about 10 mM to about 1 M, from about 100 mM to about 1 M, from about 250 mM to about 1 M, from about 500 mM to about 1 M, from about 750 mM to about 1 M, from about 0.001 mM to about 1 M, from about 0.001 mM to about 750 mM, from about 0.001 mM to about 500 mM, from about 0.001 mM to about 250 mM, from about 0.001 mM to about 100 mM, from about 0.001 mM to about 50 mM, from about 0.001
• a peptide of the present disclosure is present in a food product in an amount that is sufficient to modulate, activate and/or enhance a calcium-sensing receptor.
• a peptide can be present in a food product in an amount from about 1 nM to about 10 M, from about 1 nM to about 1 M, from about 1 mM to about 1 M, from about 1 mM to about 1 M, from about 10 mM to about 1 M, from about 100 mM to about 1 M, from about 250 mM to about 1 M, from about 500 mM to about 1 M, from about 750 mM to about 1 M, from about 1 mM to about 1 M, from about 1 mM to about 750 mM, from about 1 mM to about 500 mM, from about 1 mM to about 250 mM, from about 1 mM to about 100 mM, from about 1 mM to about 50 mM, from about 1 mM
• the flavor composition is admixed with a pet food product wherein the flavor composition is present in an amount of from about 10 nM to about 0.5 M, or from about 1 nM to about 0.5 M, or from about 0.1 nM to about 0.5 M, and values in between.
• the flavor composition is admixed with a pet food product wherein the flavor composition is present in an amount of from about 10 nM to about 0.1 M, or from about 1 nM to about 0.1 M, or from about 0.1 nM to about 0.1 M, and values in between.
• the flavor composition is admixed with a food product wherein the flavor composition is present in an amount of from about 0.0001 to about 10% weight/weight (w/w) of the food product.
• the flavor composition can be present in the amount from about 0.0001 % to about 10%, from about 0.0001% to about 1%, from about 0.0001% to about 0.1% , from about 0.0001 to about 0.01%, from about 0.0001% to about 0.001%, from about 0.001% to about 10%, from about 0.001% to about 1%, from about 0.01% to about 1% or from about 0.1% to about 1%, and values in between.
• the flavor composition is admixed with a food product wherein the flavor composition is present in an amount of from about 0.0001% to about 5%, or from about 0.001% to about 5%, from about 0.01% to about 5% w/w, or from about 0.1% to about 5% w/w, and values in between.
• the flavor composition is admixed with a food product wherein the flavor composition is present in an amount of from about 0.0001% to about 1%, or from about 0.001% to about 1%, from about 0.01% to about 1% w/w, or from about 0.1 % to about 1 % w/w, and values in between.
• the flavor compositions of the present application can be incorporated into a delivery system for use in pet food products.
• Delivery systems can be a non-aqueous liquid, solid, or emulsion. Delivery systems are generally adapted to suit the needs of the flavor composition and/or the pet food product into which the flavor composition will be incorporated.
• flavor compositions of the presently disclosed subject matter can be used in many distinct physical forms well known in the art to provide an initial burst of taste, flavor and/or texture; and/or a prolonged sensation of taste, flavor and/or texture.
• physical forms include free forms, such as spray dried, powdered, and beaded forms, and encapsulated forms, and mixtures thereof.
• the compounds/peptides of a flavor composition can be generated during the processing of a pet food product, e.g., sterilization, retorting and/or extrusion, from precursor compounds present in the pet food product.
• encapsulation techniques can be used to modify the flavor systems.
• flavor compounds, flavor components or the entire flavor composition can be fully or partially encapsulated. Encapsulating materials and/or techniques can be selected to determine the type of modification of the flavor system.
• the encapsulating materials and/or techniques are selected to improve the stability of the flavor compounds, flavor components or flavor compositions; while in other embodiments the encapsulating materials and/or techniques are selected to modify the release profile of the flavor compositions.
• Suitable encapsulating materials can include, but are not limited to, hydrocolloids such as alginates, pectins, agars, guar gums, celluloses, and the like, proteins, polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate, polyethylene glycol esters, methacrylicacid-co-methylmethacrylate, ethylene-vinylacetate (EVA) copolymer, and the like, and combinations thereof.
• hydrocolloids such as alginates, pectins, agars, guar gums, celluloses, and the like
• proteins polyvinyl acetate, polyethylene, crosslinked polyvinyl pyrrolidone, polymethylmethacrylate, polylactidacid, polyhydroxyalkanoates, ethylcellulose, poly
• Suitable encapsulating techniques can include, but are not limited to, spray coating, spray drying, spray chilling, absorption, adsorption, inclusion complexing (e.g creating a flavor/cyclodextrin complex), coacervation, fluidized bed coating or other process can be used to encapsulate an ingredient with an encapsulating material.
• Encapsulated delivery systems for flavoring agents or sweetening agents can contain a hydrophobic matrix of fat or wax surrounding a sweetening agent or flavoring agent core.
• the fats can be selected from any number of conventional materials such as fatty acids, glycerides or poly glycerol esters, sorbitol esters, and mixtures thereof.
• fatty acids include but are not limited to hydrogenated and partially hydrogenated vegetable oils such as palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, soybean oil, cottonseed oil, sunflower oil, safflower oil and combinations thereof.
• glycerides include, but are not limited to, monoglycerides, diglycerides and triglycerides.
• Waxes can be chosen from the group consisting of natural and synthetic waxes and mixtures thereof.
• Non-limiting examples include paraffin wax, petrolatum, carbowax, microcrystalline wax, beeswax, camauba wax, candellila wax, lanolin, bayberry wax, sugarcane wax, spermaceti wax, rice bran wax, and mixtures thereof.
• the fats and waxes can be use individually or in combination in amounts varying from about 10% to about 70%, and alternatively in amounts from about 30% to about 60%, by weight of the encapsulated system. When used in combination, the fat and wax can be present in a ratio from about 70: 10 to about 85: 15, respectively.
• Typical encapsulated flavor compositions, flavoring agent or sweetening agent delivery systems are disclosed in U.S. Patent Nos. 4,597,970 and 4,722,845, the disclosures of which are incorporated herein by reference in their entireties.
• Liquid delivery systems can include, but are not limited to, systems with a dispersion of the flavor compositions of the present application, such as in carbohydrate syrups and/or emulsions. Liquid delivery systems can also include extracts where the compound and/or the flavor compositions are solubilized in a solvent. Solid delivery systems can be created by spray drying, spray coating, spray chilling, fluidized bed drying, absorption, adsorption, coacervation, complexation, or any other standard technique. In some embodiments, the delivery system can be selected to be compatible with or to function in the edible composition. In certain embodiments, the delivery system will include an oleaginous material such as a fat or oil. In certain embodiments, the delivery system will include a confectionery fat such as cocoa butter, a cocoa butter replacer, a cocoa butter substitute, or a cocoa butter equivalent.
• suitable drying means such as spray drying can be used.
• a flavoring composition can be adsorbed or absorbed onto substrates, such as water insoluble materials, and can be encapsulated.
• substrates such as water insoluble materials
• the combination of the flavoring composition(s) of the presently disclosed subject matter together with a pet food product and optional ingredients, when desired, provides a flavoring agent that possesses unexpected taste and imparts, for example, a kokumi sensory experience, for example, through an increase in activity of a calcium-sensing receptor.
• the flavor compositions disclosed herein can be added prior to, during or after formulation processing or packaging of the pet food product, and the components of the flavor composition can be added sequentially or simultaneously.
• the compounds/peptides of a flavor composition can be generated during the processing of a pet food product, e.g., sterilization, retorting and/or extrusion, from precursor compounds present in the pet food product.
• the pet food product is a nutritionally complete dry food product.
• a dry or low moisture-containing nutritionally-complete pet food product can comprise less than about 15% moisture, and include from about 10 to about 60% fat, from about 10% to about 70% protein and from about 30% to about 80% carbohydrates, e.g., dietary fiber and ash.
• the pet food product is a nutritionally complete wet food product.
• a wet or high moisture-containing nutritionally-complete pet food product can comprise greater than about 50% moisture.
• the wet pet food product includes from about 40% fat, from about 50% protein and from about 10% carbohydrates, e.g., dietary fiber and ash.
• the pet food product is a nutritionally complete moist food product.
• a moist, e.g., semi-moist or semi-dry or soft dry or soft moist or intermediate or medium moisture containing nutritionally-complete pet food product comprises from about 15% to about 50% moisture.
• the pet food product is a pet food snack product.
• pet food snack products include snack bars, pet chews, crunchy treats, cereal bars, snacks, biscuits and sweet products.
• the taste and/or palatability attributes can be measured using an in vitro assay, wherein the ability of a compound (e.g., a peptide) to activate a feline calcium-sensing receptor expressed by cells in vitro at different concentrations is measured.
• a compound e.g., a peptide
• an increase in the activation of the receptor correlates with an increase in the taste and/or palatability attributes of the compound.
• the composition is measured alone or in combination with other compounds.
• the in vitro assay comprises the in vitro assays described in the Examples section of the present application.
• the taste and/or palatability attributes can be measured using an in silico model, wherein a compound’s ability to interact with amino acid residues in a binding site of a calcium-sensing receptor is determined in silico.
• a compound’s ability to modulate a feline calcium-sensing receptor correlates with the degree of binding of the compound to a model of the receptor in silico.
• the composition is measured alone or in combination with other compounds.
• the in silico model comprises the in silico models described in the Examples section of the present application.
• the taste and/or palatability attributes can be measured using a panelist of taste testers.
• the panel can contain feline panelists.
• the panel can include canine panelists.
• the palatability of a pet food product can be determined by the consumption of a pet food product containing a flavor composition alone (e.g ., the one bowl test, monadic ranking).
• the palatability of a pet food product can be determined by the preferential consumption of a pet food product containing a flavor composition, disclosed herein, versus a pet food product that does not contain the flavor composition or another flavor composition (e.g., the two bowl test for testing preference, difference and/or choice).
• the palatability and/or kokumi taste of a flavor composition can be determined by the preferential consumption of a water solution containing a flavor composition, disclosed herein, versus a water solution that does not contain the flavor composition or contains a different flavor composition (e.g., the two bottle test).
• a solution panel can be used to compare the palatability of a range of concentrations of compounds in a monadic exposure.
• the solution can contain a palatability enhancer, for example, L-histidine, as an ingestive/positive tastant to increase baseline solution intake, therefore enabling the identification of a potential negative impact of the test compound.
• the intake ratio for each pet food product or emulsion can be determined by measuring the amount of one ration consumed divided by the total consumption.
• the consumption ratio (CR) can then be calculated to compare the consumption of one ration in terms of the other ration to determine the preferential consumption of one food product or emulsion over the other.
• the difference in intake (g) can be used to assess the average difference in intake between the two emulsions in a two bottle test or between two pet food products in a two bowl test at a selected significance level, for example, at the 5% significance level to determine an average difference in intake with a 95% confidence interval.
• any significance level can be used, for example, a 1 %, 2%,
• percentage preference scores e.g., the percentage preference for one emulsion or food product by an anima l is the percentage of the total emulsion or food product ingested during the test that that emulsion or food product accounts for, can also be calculated.
• the compounds (e.g. , peptides) of the present disclosure can be manufactured using standard chemosynthesis processes.
• the chemosynthesis process provides a compound having a purity of at least 99.999%, or at least 99%, or at least 95%, or at least 90%, or at least 85 or at least 80%.
• the compounds can be prepared using standard hydrolysis processes such as those employing acids, enzymes or a combination of acids and enzymes.
• the compounds of the present disclosure can be manufactured under food preparation conditions, e.g., during the production of a pet food product.
• the compounds of the present disclosure can be generated during a thermal food process, e.g., sterilization, retorting and/or extrusion, from precursor compounds present in the pet food.
• a liquid and/or a powder palatant can also be added to enhance the taste of a pet food, e.g., to a dry pet food product, and to increase the palatability of the pet food.
• the palatant can be a digest of meat (e.g., liver) and/or a digest of a vegetable, and can optionally include other palatants known in the art.
• the compound can be admixed with or generated in the liquid and/or powder palatant prior to its addition to the pet food product.
• the compound can be admixed with or generated in the liquid and/or powder palatant after its addition to the pet food product. 10.
• the present disclosure provides for a method of increasing the palatability of a pet food product comprising admixing the pet food product with a flavor composition comprising a peptide as described herein, wherein the peptide is present at a concentration of from about 1 nM to about 10 M, or from about 1 nM to about 1 M in the admixture.
• the present disclosure provides for a method of increasing the palatability of a pet food product comprising producing the pet food product with a flavor composition comprising a peptide as described herein, wherein the peptide is present at a concentration of from about 1 nM to about 10 M, or from about 1 nM to about 1 M in the product.
• the present disclosure provides for a method of increasing the kokumi taste of a pet food product, for example, by increasing the activity of a calcium-sensing receptor, comprising admixing the pet food product with a flavor composition comprising a peptide as described herein, wherein the peptide is present at a concentration of from about 0.001 ppm to about 1,000 ppm in the admixture.
• the present disclosure provides for a method of increasing the palatability of a pet food product comprising admixing the pet food product with a flavor composition comprising a peptide as described herein, wherein the flavor composition is present at a concentration of from about 0.001 ppm to about 1,000 ppm in the admixture.
• the present disclosure provides for a method of increasing the kokumi taste of a pet food product, for example, by increasing the activity of a calcium-sensing receptor, comprising admixing the pet food product with a flavor composition comprising a peptide as described herein, wherein the flavor composition is present at a concentration of from about 0.0001% to about 10% w/w, or from about 0.001% to about 5% w/w, or from about 0.01% to about 1% w/w in the admixture.
• the present disclosure provides for a method of increasing the palatability of a pet food product comprising admixing the pet food product with a flavor composition comprising a peptide as described herein, wherein the flavor composition is present at a concentration of from about 0.0001% to about 10% w/w, or from about 0.001% to about 5% w/w, or from about 0.01% to about 1% w/w in the admixture.
• the present example investigated the use of protein hydrolysates palatants systems for wet cat food.
• Milk proteins (caseinate) were hydrolyzed at different enzyme conditions. A total of 14 hydrolysates were produced. Degree of hydrolysis in bulk samples varied between 8% and 35%, and the dry matter varied between 4 and 8%. All bulk samples were of food grade quality.
• the present example describes the identification of potentially taste active peptides from casein hydrolysates showing increased palatability in wet cat food.
• Hydrolysate T648 was analyzed by activity-guided fractionation (AGF) using standard methods known to the field. Briefly, isolation of the putative bioactive compounds (BCs) from the hydrolysate was conducted by a combination of different separation techniques, e.g. , medium pressure liquid chromatography (MPLC), size exclusion chromatography (SEC) and high pressure liquid chromatography (HPLC). Twelve nominated putative BCs were isolated from the hydrolysate, of which seven putative BCs were structurally elucidated by NMR and/or by peptide mapping using LC-ESI-MS/MS. The obtained sequences are shown in Table 2.
• MPLC medium pressure liquid chromatography
• SEC size exclusion chromatography
• HPLC high pressure liquid chromatography
• Example 3 In silico modeling for identifying compounds that interact with CaSR
• the present example describes the computational modeling of the feline calcium sensing receptor (CaSR) to identify putative agonists.
• CaSR feline calcium sensing receptor
• the GPCR group C family of proteins includes T1R1, T1R2, T1R3, CaSR, GabaB and mGlu proteins.
• Group C proteins have (1) a large external domain, called a Venus Flytrap (VFT) domain, (2) a 7 Transmembrane (7TM) domain and (3) a cysteine rich domain that connects the VFT and the 7TM domains.
• VFT Venus Flytrap
• 7TM 7 Transmembrane
• a homology model of the VFT and cysteine rich domain of the feline CaSR receptor was generated based on the recent crystal structures of hCaSR (Geng, et al. 2016; Zhang, et al. 2016) that are now available from the Protein Data Bank (PDB, www.rcsb.org).
• the docking program, BioDock, from BioPredict was used to dock the compounds, including Asp-Val-Glu and g-Glu-Val-Gly, into the active site of the VFT domain of CaSR, in silico, as shown in Figure 3A-3C.
• Residues lining the active site of feline CaSR Venus Flytrap domain include: Pro39, Asn64, Arg66, Gly67, Arg69, Trp70, Asnl02, Thrl45, Glyl46, Serl47, Glyl48, Tyrl67, Alal68, Seri 69, Serl70, Serl71, Ilel 87, Tyr218, Ser271, Ser272, Glu297, Ala298, Trp299, Ala300, Ser301, Ser302, and lle416.
• Arg66, Trp70, Thrl45, Serl47, Alal68, Serl70, Tyr218, Ser272, Glu297, and Ile416 played roles in the homology models by forming salt-bridges, hydrogen-bonding and hydrophobic interactions to coordinate the negatively charged head-groups and polar parts of compounds bound to the active site.
• Example 3 Based on structural analyses of the kolcumi active peptides identified in Example 2 and the in silico modeling described in Example 3, the following tripeptide motif was predicted as a“kokumi-active motif’ that can activate a CaSR receptor:
• the cells used for the assays were HEK293 derived HEK T-Rex/natClytin-fCaSR cells.
• the cells were plated on 386-well culture plates with a clear bottom for reading the luminescence in the wells.
• the setup of the assay for standard assays on the FlexStation was as follows. The wells containing the cells had 20 ul of calcium-free Tyrode’s buffer at the beginning of the assay. 20 ul of each ligand at a specified
• Each peptide was assayed on two separate occasions at least, with four repetitions of each concentration applied to the cells. In parallel, the same tests were run on a mock cell line with a mock vector, in order to confirm the specificity of any signals measured.
• the positive controls for the assay were CaCb and the previously described kokumi peptide g-Glu-Val-Gly (Figure 2A). On all the graphs, two separate runs are shown with one mock cell run (no mock cell response was recorded for any of the ligands). All other ligands were assayed in a similar manner and the data obtained are detailed in Figure 2B and Table 4.

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